---
product_id: 864530
title: "- Jaccard 200348, 48 Blade Durable Meat Tenderizer with Stainless Steel Razor Sharp Needle, Cooking Gadget for Tenderizing Chicken, Beef, Pork, Veal, BBQ, White"
brand: "jaccard"
price: "8382 kr"
currency: ISK
in_stock: true
reviews_count: 9
category: "Jaccard"
url: https://www.desertcart.is/products/864530-jaccard-200348-48-blade-durable-meat-tenderizer-with-stainless-steel
store_origin: IS
region: Iceland
---

# increases marinade absorption by up to 600% 48 razor-sharp stainless steel blades reduces cooking time by up to 40% - Jaccard 200348, 48 Blade Durable Meat Tenderizer with Stainless Steel Razor Sharp Needle, Cooking Gadget for Tenderizing Chicken, Beef, Pork, Veal, BBQ, White

**Brand:** jaccard
**Price:** 8382 kr
**Availability:** ✅ In Stock

## Summary

> 🔥 Unlock next-level tenderness & flavor with every cut!

## Quick Answers

- **What is this?** - Jaccard 200348, 48 Blade Durable Meat Tenderizer with Stainless Steel Razor Sharp Needle, Cooking Gadget for Tenderizing Chicken, Beef, Pork, Veal, BBQ, White by jaccard
- **How much does it cost?** 8382 kr with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.is](https://www.desertcart.is/products/864530-jaccard-200348-48-blade-durable-meat-tenderizer-with-stainless-steel)

## Best For

- jaccard enthusiasts

## Why This Product

- Trusted jaccard brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Speedy Cooking:** Reduce your cooking time by up to 40% with even heat penetration that locks in natural juices and succulence.
- • **Marinade Maximizer:** Create microscopic channels that boost marinade absorption by up to 600%, infusing every bite with bold flavor.
- • **Precision Razor Blades:** 48 ultra-sharp stainless steel needles cut through connective tissue effortlessly for restaurant-quality tenderness.
- • **Durable & Easy to Clean:** Crafted from food-grade ABS plastic with a detachable design for quick cleaning and lifetime blade replacement warranty.
- • **Versatile Culinary Tool:** Perfect for all meats—beef, chicken, pork, veal, venison, and even tougher cuts—elevating every dish.

## Overview

The Jaccard 200348 Meat Tenderizer features 48 razor-sharp stainless steel blades that create tiny channels in meat, increasing marinade absorption by up to 600% and reducing cooking time by up to 40%. Designed for professional and home chefs alike, it tenderizes all types of meat while preserving natural juices. Made from durable food-grade ABS plastic, it offers ergonomic handling and easy cleaning with replaceable blades backed by a lifetime warranty.

## Description

Enjoy tender and succulent meat every time with the Jaccard 48-blade meat tenderizer, a hand-held multi-blade tenderizer to enhance the taste and texture of any type of meat, including beef, pork, veal, chicken, venison, fowl, boneless chicken breasts, and even less expensive, tough cuts of meat. The meat tenderizer tool has double-sided, razor-sharp stainless-steel knives that effortlessly cut through the connective tissue in meat that can cause it to be tough. Our meat tenderizer creates tiny channels in your meat that provide pathways for marinades, increases the absorption of marinades by up to 600%, promotes even cooking, and reduces cooking time by up to 40%, allowing the retention of meats’ natural juices and flavors. The unique and original design provides an ergonomic and comfortable grip while working with this meat tenderizer. Also, this meat smasher tool is made from food-grade white ABS plastic and is easy and quick to clean. A great addition to your kitchen gadgets, this meat tenderizer is perfect for both professional and home cooks.

Review: Best meat tenderizer on the market! - When Chef Ramsey uses one like this, you know it’s got to be a winner! I have trouble chewing and digesting steak but with this tenderizer, I don’t have any problems. I bought a second one for a Christmas gift. Love it! Easy to use, dies a great job!
Review: Fantastic device; Where have you been all of my life. - I first saw this Jaccard tenderizer used in Alton Brown's TV show Good Eats, Episode: "Cubing Around" You can view it at the FoodTV website. He made Chicken Fried Steak I recently watched a rerun of this show and decided I had to have one of these tenderizers naturally desertcart had it. desertcart did their usual fantastic job of getting it to me. I have a thing about bottom round steaks, they taste good, never mind the fact they can be used for shoe soles. They also happen to be the steak of choice for chicken fried steak. For some reason the best tasting bottom round steaks are to be found in a rump roast, these can often be used as roofing shingles. I have long developed methods to deal with this, use unsalted meat tenderizer, or marinate in an English Chutney which has Papayas as an ingredient. I then used a fork in both cases to get the magical Papaya juice into the innards of the steak. The active ingredient in meat tenderizers comes from the Papaya. I purchased my usual bottom rounds with that scrumptious triangle of fat on the edge. I first anointed this potential piece of shoe leather with the unsalted meat tenderizer and then went to work with the Jaccard just as in the above TV show I made several passes across the steak. At first the steak fought back it was "tough" (sorry) to push in the blades, but on the second pass the steak capitulated. When I was done I still had an intact steak you could see the little holes cut in by the blades but it was not even close to the macerated cub/minute steaks you see at the supermarket. I prepared the Chicken fried steaks as I usually do, again see the above Good Eats episode, as an example. I used a white country gravy in which floated course cracked Madagascar Black Pepper this was poured over the Yukon Gold potatoes and steak. Oh My!!!! the Chicken Fried steak was fantastic. I not going to tell you I could cut it with a fork, a few more passes with the Jaccard would have seen to that. But it was just about the best preparation of a bottom round steak I have ever accomplished, and I have actually used small sledge hammers to beat these bottom rounds into submission. Thanks to the Jaccard's 48 blades the meat tenderizer penetrated well, much better than the forks I have used in the past. It cut easily, the chewing experience was marvelous, and the taste fantastic. There has been some observations about cleaning the Jaccard, and I can see what they mean, but it is designed to easily come apart for cleaning. In fact I just took mine apart and as with any professional grade kitchen tool it breaks down into individual parts that are easy to clean, three blade sets, the blades are replaceable, and according to the Jaccard website have a life time replacement warranty. with it apart the 3 16 blade cutters and the cutting guide are easy to clean with hot soapy water and a brush, or plunked in a dishwasher. The reassembly was not too bad considering here are no instructions as you might expect the springs where the toughest to get to stay in place. Once I figured out to place the blades into the guide, place the springs into their positions add the spacers, the place the the upper half, with the holes, down on top, position the blades with a chop stick in the center screw hole,insert and tighten the screw down and then the two screws on either side, done. A pain the first time, better the second, and so on. Thank you Alton Brown for showing me the Jaccard, And a caution to crooks trying to break and enter to steal my Jaccard, I live in Wyoming we are one of the evil "Steak" culture states PeTA hates. If you try and steal a man's tools to do a good steak you will be a hunted man. This is something a Wyoming Cowboy will not stand for, and as Droopy Dog would say "It's The Law of The West". You haven't ordered one yet?

## Features

- Meat Tenderizer: Infuse the maximum flavor of marinades and sauces into your meat with Jaccard’s meat tenderizer. It creates tiny channels in the meat to provide pathways for marinades and increase the absorption of marinades by up to 600%.
- Reduce Cooking Time: The tiny channels created by our tenderizer in the meat allow heat to penetrate evenly, resulting in equal cooking across the meat. It reduces the cooking time by up to 40%, allowing the retention of meat’s natural juices and flavors.
- Stainless Steel Blades: The meat tenderizer tool has double-sided, razor-sharp stainless-steel knives that effortlessly cut through the connective tissue in meat that can cause it to be tough, making the meat more tender and succulent.
- Versatile Tenderizer: Featuring 48 razor-sharp multi-blades, our meat tenderizer enhances the taste and texture of any type of meat, including beef, pork, veal, chicken, venison, fowl, boneless chicken breasts, and even inexpensive, tough cuts of meat.
- Durable Meat Tenderizer Tool: Made from food-grade white ABS plastic for maximum performance and durability, this meat tenderizer can be used by professional chefs and home-cooking enthusiasts to elevate all types of meat.
- Achieve better cooking results from less expensive cuts of meat with the multi-blade hand-held meat tenderizer
- Helps reduce cooking time by up to 40 percent; helps meats cook more evenly by reducing shrinkage
- Razor sharp knife blades cut through connective tissues that make meat tough
- Tiny heat channels are created without changing shape or appearance of meat, resulting in faster penetration of marinades
- Made of white ABS plastic, the tool measures 5-5/8 by 4-1/8 inches

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B001347JK6 |
| Best Sellers Rank | #9,803 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #19 in Meat & Poultry Tenderizers |
| Customer Reviews | 4.7 4.7 out of 5 stars (8,335) |
| Date First Available | March 10, 2004 |
| Department | mens |
| Is Discontinued By Manufacturer | No |
| Item Weight | 12 ounces |
| Item model number | 200348 |
| Manufacturer | Jaccard |
| Product Dimensions | 4 x 1.5 x 5.75 inches |

## Images

![- Jaccard 200348, 48 Blade Durable Meat Tenderizer with Stainless Steel Razor Sharp Needle, Cooking Gadget for Tenderizing Chicken, Beef, Pork, Veal, BBQ, White - Image 1](https://m.media-amazon.com/images/I/71+qG0GZvOL.jpg)

## Available Options

This product comes in different **Color, Size** options.

## Questions & Answers

**Q: Sorry if this is a stupid question, but I wouldn't know how to use this for my grass fed beef. Does it come with instructions?**
A: No such thing as a stupid question, and yours is more than valid as this item is much different than the usual meat tenderizer, which is basically a hammer-flat on one side and raised, dull "nubs" on the other. I find this invaluable for the tougher cuts of meat, not just beef. My basic instructions, whether using store bought mass market beef, or your finer animal, i.e. grass fed, is to forget all you know about the regular hammer-style tenderizer, which mainly mashes the fibers and can lead to "mushy" steaks. The purpose of the flat "needles" is to break up the fibers, not destroy them, resulting in a much more tender cut of meat than would normally be possible. Now, as with any new device anyone is unfamiliar with, this can take some practice, so my suggestion is to begin with, say, the cheapest cut of meat, i.e. chuck when it's on sale(I find it regularly for $1.99/lb) and using a wooden(MUST be wood) cutting board, gently press the device(I say gently but the term is relative as it does take quite a bit of pressure to penetrate the meat) numerous times, covering the entire cut until you feel the texture is as you'd like it. Repeat on the other side if you feel it necessary. This will take a little practice, but once you get the "hang" of it, you'll wonder how you ever lived without one! My favorite is to prepare a 3# + tri-tip(sirloin) before marinating to allow the meat to absorb all the lovely flavors and it's almost impossible to over do the tenderizing with what can be one of the tougher cuts, and it CAN result in some of the most tender, cut with a fork meats you've ever had. Don't squirm, but my Father loves beef and pig tongue and heart. Now while he is just as happy to have me boil them, they are not what you'd consider tender by any stretch of the imagination, but the last time I served him beef tongue after using this tenderizer, I thought he was going to cry, it was that tender. And no, I do not work for Jaccard but maybe they should have me as a spokesman. Ha-ha! I hope this helps and I wish you the same success I've had with mine. Believe it or not, I've used this on filet-VERY SLIGHTLY-and have gone to Heaven every time! Here's wishing you the best and forgive me for being so long-winded> Jay

**Q: how doew this compare with the super 3**
A: They are virtually the same. I've had both.  I believe the super 3 is the "newer" design, but it's not any better than the other one.  They both have the same list price, and like I said are virtually the same, so I'd go with the supertendermatic, since it's on sale.

**Q: I would like to know if the blades are made of stainless steel.**
A: yes there are stainless steel

**Q: I just received mine with no instructions how to use it. Does anybody know how?**
A: Do on cutting board, purposefully cutting ACROSS meat grain to mechanically tenderize by breaking fibers.  Fork pierce round holes could allow fiber to evade to side and leave more and also round hole doesn't swell back shut as well as surgical knife …  Then hit cross axis 90 degrees to break chance fibers.  Allows deeper penetration of additives as any other piercing.  Process, cook, cool as desired, but favor shaving across grain at non vertical slant to again been fiber/lend more tender.  
Aiming at buying cheaper cut like chuck roast but extruding a more porterhouse quality as target off grill instead of stew meat! Grain easier to see/practice on cheaper flank or even skirts .  We first used for chicken fried steak etc.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Best meat tenderizer on the market!
*by K***R on January 2, 2026*

When Chef Ramsey uses one like this, you know it’s got to be a winner! I have trouble chewing and digesting steak but with this tenderizer, I don’t have any problems. I bought a second one for a Christmas gift. Love it! Easy to use, dies a great job!

### ⭐⭐⭐⭐⭐ Fantastic device; Where have you been all of my life.
*by S***R on March 25, 2013*

I first saw this Jaccard tenderizer used in Alton Brown's TV show Good Eats, Episode: "Cubing Around" You can view it at the FoodTV website. He made Chicken Fried Steak I recently watched a rerun of this show and decided I had to have one of these tenderizers naturally Amazon had it. Amazon did their usual fantastic job of getting it to me. I have a thing about bottom round steaks, they taste good, never mind the fact they can be used for shoe soles. They also happen to be the steak of choice for chicken fried steak. For some reason the best tasting bottom round steaks are to be found in a rump roast, these can often be used as roofing shingles. I have long developed methods to deal with this, use unsalted meat tenderizer, or marinate in an English Chutney which has Papayas as an ingredient. I then used a fork in both cases to get the magical Papaya juice into the innards of the steak. The active ingredient in meat tenderizers comes from the Papaya. I purchased my usual bottom rounds with that scrumptious triangle of fat on the edge. I first anointed this potential piece of shoe leather with the unsalted meat tenderizer and then went to work with the Jaccard just as in the above TV show I made several passes across the steak. At first the steak fought back it was "tough" (sorry) to push in the blades, but on the second pass the steak capitulated. When I was done I still had an intact steak you could see the little holes cut in by the blades but it was not even close to the macerated cub/minute steaks you see at the supermarket. I prepared the Chicken fried steaks as I usually do, again see the above Good Eats episode, as an example. I used a white country gravy in which floated course cracked Madagascar Black Pepper this was poured over the Yukon Gold potatoes and steak. Oh My!!!! the Chicken Fried steak was fantastic. I not going to tell you I could cut it with a fork, a few more passes with the Jaccard would have seen to that. But it was just about the best preparation of a bottom round steak I have ever accomplished, and I have actually used small sledge hammers to beat these bottom rounds into submission. Thanks to the Jaccard's 48 blades the meat tenderizer penetrated well, much better than the forks I have used in the past. It cut easily, the chewing experience was marvelous, and the taste fantastic. There has been some observations about cleaning the Jaccard, and I can see what they mean, but it is designed to easily come apart for cleaning. In fact I just took mine apart and as with any professional grade kitchen tool it breaks down into individual parts that are easy to clean, three blade sets, the blades are replaceable, and according to the Jaccard website have a life time replacement warranty. with it apart the 3 16 blade cutters and the cutting guide are easy to clean with hot soapy water and a brush, or plunked in a dishwasher. The reassembly was not too bad considering here are no instructions as you might expect the springs where the toughest to get to stay in place. Once I figured out to place the blades into the guide, place the springs into their positions add the spacers, the place the the upper half, with the holes, down on top, position the blades with a chop stick in the center screw hole,insert and tighten the screw down and then the two screws on either side, done. A pain the first time, better the second, and so on. Thank you Alton Brown for showing me the Jaccard, And a caution to crooks trying to break and enter to steal my Jaccard, I live in Wyoming we are one of the evil "Steak" culture states PeTA hates. If you try and steal a man's tools to do a good steak you will be a hunted man. This is something a Wyoming Cowboy will not stand for, and as Droopy Dog would say "It's The Law of The West". You haven't ordered one yet?

### ⭐⭐⭐⭐⭐ A Game-Changer for any Cook or Griller
*by S***E on July 7, 2020*

Maybe you were like me in the past, pounding your meat (stop giggling) with one of those hammer-style meat tenderizers. Eventually you see the light, and realize that there are better ways to make food more tender. ESPECIALLY beef, when it comes to making tiny cuts to connective tissue. And man, is this thing terrific. I love skirt steak, it's the ideal meat for fajitas (basically how fajitas got their name, from the cut used). Though even after removing the membrane some butchers leave on, you can still have some overly-chewy beef when you're done cooking it. I use the right marinades, try to use some papaya when I can, but even the ingredient in papaya that softens meat can work TOO well and make it mushy. Well, no more headaches with this blade tenderizer. I give the meat a run on each side, so very tender when I give it a kosher salt rub first and then marinade later. Is there anything I would change about this tenderizer? Well, two things could be different, at least as far as the outcome. You do have to put a good bit of pressure on tougher cuts of meat, and in doing so, the plastic part can certainly press down on the meat. So if you want to thin your meat a bit (veal for Italian), perfect. But be careful, you could make an otherwise thick-cut steak a bit thinner than you wanted. Also, you can overdo it on some things, particularly poultry. Overtenderized some chicken breasts, after keeping them in a salt brine for maybe 30 minutes, they were a bit raggedy looking. So you don't want to turn your chicken breasts into sponge cake. Basically you'll learn just how much you can use it on beef or poultry to find the sweet spot for more tender vs overly tender (like a chicken fried steak you can cut with a spoon). Terrific investment. Really has changed the way I prep food I'm going to smoke and grill. Most recently used it on a gorgeous beef tenderloin I smoked and slow-cooked, turned out amazing. I'd recommend it, definitely.

## Frequently Bought Together

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*Product available on Desertcart Iceland*
*Store origin: IS*
*Last updated: 2026-03-04*